Spicy Molasses-Stewed Winter Squash

https://cooking.nytimes.com/recipes/1026169-spicy-molasses-stewed-winter-squash

https://archive.ph/FoNhu



Sweet, starchy slices of roasted kabocha squash are stained in a dark brown gravy in this vegetarian recipe, which can serve as a side but also makes a stunning centerpiece. Onions, bell peppers and soy sauce sing a savory melody, and fruity tamarind balances the dish with welcome acidity. Kabocha squash is a sturdy winter squash that does very well in this preparation, but other winter squash varieties like acorn, butternut or red kuri can be stewed to success. Skip the peeling if you're not fussy, and save the seeds for roasting as you would pumpkin seeds.



Preparation

Step 1
Heat oven to 425 degrees. Line a large baking sheet with parchment paper.

Step 2
Using a sharp chef’s knife, cut the squash in half from stem to base, scoop out the seeds (setting them aside for another use) and cut the squash into ¼-inch slices. On the baking sheet, toss the squash with 2 tablespoons of coconut oil, and season salt and pepper on both sides. Roast the squash for 10 to 15 minutes, until just tender.

Step 3
Meanwhile, heat the remaining 2 tablespoons of coconut oil in a wide, straight-sided pan or large Dutch oven over medium-high. Add the onion and bell pepper and cook, stirring frequently, for 4 to 6 minutes, until the onion begins to take on some color and soften.

Step 4
Add the garlic and cook for an additional minute, until fragrant. Lower the heat to medium and add the tomato paste and dried chiles. Cook for about 1 minute, stirring frequently to prevent the paste from burning and to evenly coat the vegetables.

Step 5
Add 1½ cups of water and scrape up any bits of flavor remaining on the bottom of the pan. Bring to a simmer and add the molasses, soy sauce and tamarind and bring to a simmer for 2 to 3 minutes, until the sauce reduces to a glossy, slightly thickened consistency.

Step 6
Add roasted squash slices to the pan and turn in the sauce so every slice is well coated. Some slices may break, don’t sweat it! Bring to a simmer, cover and stew for 8 to 10 minutes, stirring occasionally, until the squash is tender and married with the brown gravy.

Step 7
Garnish with a shower of sliced scallions and a few additional cranks of black pepper.